About a month ago I had my very first faux buffalo wing in Rochester, NY at Owl House Restaurant . Honestly, it’s probably the best faux wings I’ve ever had in my life! It was spicy, sweet, sour, crunchy, meaty with a garlic-y broccoli slaw that was the die for. Ugh…so good. Ever since my trip there I’ve been on a mission to recreate their wings. After 2-3 failed attempts, I have finally got it!
Mixing chickpea flour and rice flour will give you a perfect crispy yet meaty “wing”. The rice flour helps the “wings” stay crunchy, while the chickpea flour makes it heavy and substantial. In addition. steaming the cauliflower until it’s just tender will help the florets grab on to the heavy batter without falling apart. Of course, I used Frank’s Red Hot Buffalo Wing Sauce, since that’s what Owl House uses.
My husband and I annihilated these within 10 minutes. We didn’t even bother to sit down at the dinner table to eat them. We just stood over the counter and went ham. I kind of love the messy aspect of buffalo wings and now I can finally enjoy it for myself! The batter really makes this dish! The texture is so good- crunchy on the outside and soft and tender on the inside. Yum!
It’s the perfect dish for your vegan, vegetarian or gluten-free friends for a barbecue. Give it a try, even if you’re not vegan/vegetarian, I promise you won’t miss the meat!